Description
These Cheesy Beef & Bean Enchiladas offer a comforting and flavorful meal packed with seasoned ground beef, creamy refried beans, and a blend of cheddar and mozzarella cheeses wrapped in soft flour tortillas. Baked until bubbly and golden, this dish makes a perfect family dinner or casual gathering centerpiece.
Ingredients
Scale
Beef & Bean Filling
- 1 pound ground beef
- 1 can (15 oz) refried beans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
Enchiladas
- 1 cup enchilada sauce (store-bought or homemade)
- 8 flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños
Instructions
- Prepare the Beef & Bean Filling: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
- Cook the Meat: Add minced garlic and ground beef, breaking it up as it cooks. Cook for 5-7 minutes until browned and fully cooked.
- Season and Combine: Stir in taco seasoning, refried beans, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat.
- Preheat Oven and Prepare Baking Dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Layer Enchilada Sauce: Spread 1/4 cup of enchilada sauce across the bottom of the baking dish.
- Assemble Enchiladas: Place one tortilla on a flat surface, spoon 1/4 cup of the beef and bean mixture into the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- Add Sauce Over Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are all coated evenly.
- Top with Cheese: Sprinkle shredded cheddar and mozzarella cheese evenly over the top of the enchiladas.
- Bake: Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the edges of the tortillas turn slightly crispy.
- Cool and Serve: Remove from the oven and let cool for 5 minutes before serving.
- Garnish: Garnish with fresh cilantro, sour cream, and sliced jalapeños if desired.
Notes
- For a spicier dish, add more jalapeños inside the filling or on top before baking.
- Use corn tortillas for a gluten-free alternative, though the texture will differ.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Make sure to drain excess grease from the cooked beef for a less oily enchilada filling.
- Homemade enchilada sauce can enhance flavor if preferred over store-bought.
